Saponin content of some Nigerian foods

Saponins have been extracted and purified from millet (Pennisetum typhoideum), beans (Phaseolus vulgaris), guinea-corn (Sorghum vulgare) and groundnut (Arachis hypogaea). Beans were found to contain a considerable amount of saponin—245.0 mg kg^?1, while millet, guinea-corn and groundnut contained 194.7, 72.7 and 48.8 mg kg^?1 dry weight basis respectively.     

Aluminium content of some foods and food products in the USA, with aluminium food additives.

The primary objective was to determine the aluminium (Al) content of selected foods and food products in the USA which contain Al as an approved food additive. Intake of Al from the labeled serving size of each food product was calculated. The samples were acid or base digested and analysed for Al using electrothermal atomic absorption spectrometry. Quality control (QC) samples, with matrices matching the samples, were generated and used to verify the Al determinations. Food product Al content ranged from <1-27,000 mg kg(-1). Cheese in a serving of frozen pizzas had up to 14 mg of Al, from basic sodium aluminium phosphate; whereas the same amount of cheese in a ready-to-eat restaurant pizza provided 0.03-0.09 mg. Many single serving packets of non-dairy creamer had approximately 50-600 mg Al kg(-1) as sodium aluminosilicate, providing up to 1.5 mg Al per serving. Many single serving packets of salt also had sodium aluminosilicate as an additive, but the Al content was less than in single-serving non-dairy creamer packets. Acidic sodium aluminium phosphate was present in many food products, pancakes and waffles. Baking powder, some pancake/waffle mixes and frozen products, and ready-to-eat pancakes provided the most Al of the foods tested; up to 180 mg/serving. Many products provide a significant amount of Al compared to the typical intake of 3-12 mg/day reported from dietary Al studies conducted in many countries.     

Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants

Accurate assessment of human intake of mutagenic/carcinogenic heterocyclic amines (HAs) is necessary for epidemiological studies and future risk assessment. Using questionnaires, the frequency of consumption of specific dishes can be obtained at an individual level and linked to analyzed concentrations of different compounds in corresponding dishes. Some typical Swedish cooked meat dishes, hamburgers and kebab, industrially prepared or from fast food outlets and restaurants, were analyzed regarding their content of 11 different HAs. The amount of each of these compounds was below 0.1 ng/g cooked weight in most of the industrially prepared products. The total amount of HAs was highest in the kebab samples. The intake of HAs from 200 g of the dishes was estimated to range from not detectable levels to 0.6 microg. The results of the present study indicate that the content of HAs in a specific dish may vary with origin, and that the concentrations of HAs in commercial fried meat products are generally low, although some of these food items may contain elevated amounts.     

Saponin content of soya beans and some commercial soya bean products

Quantitative thin layer chromatography has been used to estimate the saponin content of whole soya beans (Glycine max L. Merrill, cv. Williams) and a number of commercial soya bean products such as protein isolates and lecithin. Saponins were present in all these materials at concentrations ranging from 56 g kg-¹ (on a dry weight basis) for whole soya beans to 3 g kg-¹ for the protein isolate ?Promine-D’?. Previous estimates indicate a saponin content of whole soya beans of only about 5 g kg-¹. It is suggested that this is an underestimate resulting from loss of material during the extraction procedures used in earlier methods of analysis.     

Aluminium content in foods with aluminium-containing food additives

The aluminium (Al) content of 105 samples, including bakery products made with baking powder, agricultural products and seafoods treated with alum, was investigated. The amounts of Al detected were as follows (limit of quantification: 0.01 mg/g): 0.01-0.37 mg/g in 26 of 57 bakery products, 0.22-0.57 mg/g in 3 of 6 powder mixes, 0.01-0.05 mg/g in all three agricultural products examined, 0.03-0.90 mg/g in 4 of 6 seafood samples, 0.01-0.03 mg/g in 3 of 11 samples of instant noodles, 0.04-0.14 mg/g in 3 of 4 samples of vermicelli, 0.01 mg/g in 1 of 16 soybean products, but none in soybeans. Amounts equivalent to the PTWI of a 16 kg infant were detected in two samples of bakery products, two samples of powder mixes and one sample of salted jellyfish, if each sample was taken once a week. These results suggest that certain foods, depending on the product and the intake, might exceed the PTWI of children, especially infants.     

Aluminium content of foods originating from aluminium-containing food additives

Aluminium (Al) levels of 90 food samples were investigated. Nineteen samples contained Al levels exceeding the tolerable weekly intake (TWI) for young children [body weight (bw): 16 kg] when consuming two servings/week. These samples were purchased multiple times at specific intervals and were evaluated for Al levels. Al was detected in 27 of the 90 samples at levels ranging from 0.01 (limit of quantitation) to 1.06 mg/g. Of these, the Al intake levels in two samples (cookie and scone mix, 1.3 and 2 mg/kg bw/week, respectively) exceeded the TWI as established by European Food Safety Authority, although the level in the scone mix was equivalent to the provisional TWI (PTWI) as established by Joint Food and Agriculture Organization of the United Nations/World Health Organization Expert Committee on Food Additives. The Al levels markedly decreased in 14 of the 19 samples with initially high Al levels. These results indicated reductions in the Al levels to below the PTWI limits in all but two previously identified food samples.     

Quercetin content in some food and herbal samples

Quercetin is a typical flavonoid ubiquitously present in vegetables and fruits, and its antioxidant effect is implied to be helpful for human health. The efficiency of extraction process and acidic hydrolysis parameters for HPLC analysis of quercetin present in glycosides and aglycone forms was investigated. Hydrolysis for 5 min in the presence of 2.8 M HCl as well as for 10 min with 1.1 M HCl efficiently released quercetin from rutin. The method developed in this study was applied for quantitative determination of quercetin in some food (onion, apple) and herbal (Hypericum perforatum and Sambucus nigra) products.     

Inhibitory activity of phosphates on molds isolated from foods and food processing plants

Six commercial phosphates were evaluated for inhibition of the growth of 17 molds isolated from food sources. The assays were performed at neutral and natural (without pH adjustment) pH values, and the molds were streaked on plate count agar with added phosphates. Phosphate concentrations of 0.1, 0.3, 0.5, 1.0, and 1.5% (wt/vol) were used, and the MIC was determined. The resistance of molds to phosphates depended on the species. At a neutral pH, Aspergillus ochraceus and Fusarium proliferatum were resistant to all phosphates at all concentrations assayed, and Byssochlamys nivea, Aureobasidium pullulans, and Penicillium glabrum were most sensitive. The most inhibitory phosphates were those with chain lengths greater than 15 phosphate units and the highest sequestering power. At natural pH values (resulting from dissolving the phosphate in the medium), inhibitory activity changed dramatically for phosphates that produced alkaline or acidic pH in the medium. Phosphates with alkaline pH values (sodium tripolyphosphate of high solubility, sodium tripolyphosphate, and sodium neutral pyrophosphate) were much more inhibitory than phosphates at a neutral pH, but sodium acid pyrophosphate (acidic pH) had decreased inhibitory activity. The results indicate that some phosphates could be used in the food industry to inhibit molds linked to food spoilage.     

Phytate content of some foods from plant origin from Vietnam and Hungary

For the estimation of phytate-ion the iron content of FeIII-phytate complex was determined by spectrophotometry with o-phenanthroline. In most cases phytate-phosphorus was also evaluated. In different food samples iron to phosphorus ratio in phytate generally deviated significantly from the theoretical 1.20 value. Wheat flour products, maize, rice, beans, peas, lentil and soy from Vietnam and Hungary, furthermore several bakery products from Hungary and some imported soy products were analysed for phytate content. The effect of heat and fermentation on phytate content was also checked in breads and other foods. It was concluded that the processes often used in food industry, namely fermentation and thermal load, have relatively slight effect on the phytate content of plant foods. Cooking losses for phytates ranged 1-60% in cereals and legumes according to the usual kitchen technique in Vietnam.     

食品中RS3含量与凝胶性的关系

测定了米线、粉丝、馒头、面包和红薯淀粉中RS3的含量,比较RS3含量与凝胶性的关系.米线中RS3为9.882%,绿豆粉丝为7.902%,水晶粉丝为10.449%,红薯粉丝为10.899%.在冷藏过程中,馒头和面包样品随着RS,含量的增加,凝胶的硬度分别从1031.45g和349.87g增加到4820.10g和851,45g,弹性分别从0.96和0.923下降到0.858和0.9075.红薯淀粉随着加热-冷却处理次数的增加,RS3含量从2.55%增加到6.95%,凝胶的硬度从82.198g增加到497.461g,弹性从0.988下降到0.923.因此,随着RS3含量的增加,凝胶的硬度均显著增加,而弹性变化不大.     

Fluoride content of some common South Indian foods and their contribution to fluorosis

Fluoride contents of 98 food items commonly used in South India were determined with special reference to the feeding habits of remote rural populations in 41 villages of Anantapur District, Andhra Pradesh, India, where dental and skeletal fluorosis is endemic. Fluoride up to 4.5 mg kg^?1 was found in irrigation and drinking water supplies. Thirty-two locally grown food items had generally higher fluoride contents (ranging jiom 0.2 to 11.0 mg kg^?1) with the notable exception of coconut water where even traces of fluoride could not be detected. The combined daily intake of fluoride jiom food and drinking water in the local population was found to range jiom 2.2 mg to 7-3 mg (0.05–0.32 mg kg^?1 BW). The role played by food composition, cooking habits of the local population, general poverty and illiteracy in contributing to the prevalence of fluorosis in schoolchildren in the age group 6–18 years (even in areas with drinking water supplies within the permissible levels as per WHO standards) is discussed.     

广西部分食品中铝含量监测及人群膳食暴露评估

目的了解广西部分食品中铝的污染状况,评估居民膳食中铝暴露的风险。方法对2009—2013年广西检测的部分食品中铝含量进行分析,结合2002年广西居民膳食营养调查中的食物消费量数据,计算广西居民膳食中铝暴露量。结果 2009—2013年共检测食品样品10类5 679份,铝含量的平均值为132.17 mg/kg,检出率为73.01%(4 146/5 679),超标率为29.51%(1 676/5 679)。其中以海蜇、紫菜干(海带干)、油条3种食品的检出率和超标率最高,且铝的平均含量也是极高。油条样品中铝含量的均数和中位数均最高,分别超过国家残留量标准的3.8倍和3倍。10类居民膳食中铝平均每周摄入量为0.426 mg/kg BW,低于JECFA制定的每周耐受摄入量(PTWI)。馒头、海蜇、油条和油饼高消费量人群的每周铝摄入量分别是PTWI的3.07、2.40、2.23和1.23倍。结论广西监测的油条、紫菜、海蜇等食品中铝含量超标较严重,居民平均膳食摄入铝的量虽然低于PTWI,但高消费量人群铝的暴露风险较大,仍需要加强对生产经营者科学合理使用含铝添加剂的技术指导,以降低居民膳食中铝的摄入量。     

Saponin content of soya and some commercial soya products by means of high-performance liquid chromatography of the sapogenins

Quantitative high-performance liquid chromatography of the sapogenins was used to estimate the saponin content of soya beans (Glycine max (L.) Merr.) and commercially prepared soya flours, protein concentrate, protein isolate and soya milks. The level of saponin in whole soya beans as estimated (0.47%) was in agreement with other recent estimates. Saponins were also found in the various soya flours (0.43–0.67%), protein isolate (0.76%), soya milks (0.022–0.026%) but not in the protein concentrate.     

Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants

Ethanolic extracts from various parts of 26 Thai indigenous plants were examined for phenolic constituents and free radical scavenging capacity, to determine their potential as a source of natural antioxidants. Total phenolic content and total flavonoid content were evaluated according to the Folin-Ciocalteu procedure, and a colorimetric method, respectively. The results showed that total phenolic compounds and flavonoid content were higher in seed extracts of berries used in wine production, while the levels in extracts obtained from herbs and vegetables were lower. Chewing plants which have an astringent taste gave a significantly higher total phenolic content and flavonoid content. Antiradical activity determined from 1/EC₅₀ by the DPPH radical-scavenging method was highest in wine production seeds and chewing plants. The correlation coefficient from regression analysis showed a positive relationship between total phenolic and total flavonoid content (r = 0.9). The results suggest that ethanolic extracts of some Thai indigenous plants exhibit a potential for use as natural antioxidants.     

Aluminium content of foods and diets

Literature data on the aluminium content of individual foods have been compiled, summarized and presented by food groups. The contribution of aluminium from food preparation and cooking utensils and from food additives is discussed. Literature data on the daily intake of aluminium are summarized, and the contribution of food groups to daily aluminium intake is estimated. The major sources of dietary aluminium include several with aluminium additives (grain products, processed cheese and salt) and several that are naturally high in aluminium (tea, herbs and spices). The aluminium that may migrate from aluminium utensils is probably not a major or consistent source of this element. Daily intakes of aluminium, as reported prior to 1980, were 18-36 mg per day. More recent data, which are probably more accurate, indicate intakes of 9 mg per day for teenage and adult females and 12-14 mg per day for teenage and adult males.     

2006—2015年广州市部分食品甲醛监测结果分析

了解广州市部分食品甲醛残留情况,为食品安全风险评估及政府监管提供参考依据。方法 在全市12个区的餐饮企业、农贸市场、超级市场、批发点4类采样场所,于不同时间采集1 416份样品进行甲醛项目检测。结果 1 416份样品甲醛检测值范围为2.0～4 500.0 mg/kg,甲醛含量大于100 mg/kg占总样品数的13.21%(187/1 416),其中禽类副产品甲醛含量大于100 mg/kg比例为32.63%(31/95)、畜类副产品甲醛含量大于100 mg/kg比例为31.54%(94/298)、鱼类产品(银鱼、九肚鱼、鱼皮)甲醛含量大于100 mg/kg比例为30.85%(29/94)、甲壳类产品(虾仁)甲醛含量大于100 mg/kg比例为19.35%(24/124);农贸市场与批发点来源样品甲醛含量大于100 mg/kg比例高于超市与餐饮环节;9～11月采集的样品甲醛含量大于100 mg/kg比例高于其他月份,2012—2013年采集的样品甲醛含量大于100 mg/kg比例高于其他年份。结论 广州市甲醛残留量较高的食品主要为畜类副产品的牛百叶、牛心顶,禽类副产品的鹅肠、鸭肠,甲壳类产品的虾仁,鱼类产品的银鱼、九肚鱼、鱼皮等,甲醛残留情况较严重的月份为每年的9～11月,相关部门应加强监管,防范食源性疾病的发生。